Nutrition Facts
6 servings
6
Yuzu and Orange Dessert Recipe
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I did several tests without necessarily remembering the amounts of the ingredients each time. But the last one I made was so good that I'm sharing it before I forget.
Ingredients
100 Sugar
2 Yuzu
2 Gelatin
50 Liquid cream
1 Orange marmalade
Directions
1
In a saucepan, pour in the cream and sugar.
2
Let it simmer without reaching a boil for 10 minutes, stirring regularly with a whisk. Remove the saucepan from the heat and set aside.
3
Zest the yuzus and squeeze them.
4
Add the gelatin sheets to the cream and sugar.
5
Add 3/4 of the zest and the juice to the cream/sugar mixture and whisk the mixture.
6
Put a good teaspoon of orange marmalade at the bottom of your ramekins, spread it out, and pour the mixture on top.
7
Refrigerate for about an hour to let everything firm up a bit.
8
To finish, before serving, sprinkle the remaining zest on top of your ramekins. It’s a delight.
Ingredients
Ingredients
100 Sugar
2 Yuzu
2 Gelatin
50 Liquid cream
1 Orange marmalade
Directions
Directions
1
In a saucepan, pour in the cream and sugar.
2
Let it simmer without reaching a boil for 10 minutes, stirring regularly with a whisk. Remove the saucepan from the heat and set aside.
3
Zest the yuzus and squeeze them.
4
Add the gelatin sheets to the cream and sugar.
5
Add 3/4 of the zest and the juice to the cream/sugar mixture and whisk the mixture.
6
Put a good teaspoon of orange marmalade at the bottom of your ramekins, spread it out, and pour the mixture on top.
7
Refrigerate for about an hour to let everything firm up a bit.
8
To finish, before serving, sprinkle the remaining zest on top of your ramekins. It’s a delight.
Notes
-
Dylab
You can replace gelatin (animal-based) with agar-agar (plant-based), which should be added to the cream while it is simmering. The cream will solidify as it cools. -
Plus
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